Grilled Flank Steak and Sriracha Mayo

Name: Grilled Flank Steak and Sriracha Mayo
Total time: 108
Yield: 4
Ingredients: ⅓ cup Kikkoman Less Sodium Soy Sauce; 4 medium cloves garlic, minced or pressed through a garlic press; 2 tablespoons minced fresh rosemary; 2 pounds flank steak, uncut; 1 loaf flat rustic bread; 2 cups arugula; 2 tablespoons Kikkoman Sriracha Hot Chili Sauce; 3 tablespoons mayonnaise; 2 cups arugula; Brie cheese

Recipe by Kikkoman from allrecipes.com

Lunch 2 Hr. 48 Mins.

Ingredients

4 servings

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⅓ cup Kikkoman Less Sodium Soy Sauce
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4 medium cloves garlic, minced or pressed through a garlic press
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2 tablespoons minced fresh rosemary
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2 pounds flank steak, uncut
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1 loaf flat rustic bread

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2 cups arugula
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2 tablespoons Kikkoman Sriracha Hot Chili Sauce
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3 tablespoons mayonnaise
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2 cups arugula
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Brie cheese

Instructions

Pulse all marinade ingredients in blender until a rough paste, scraping down blender jar as needed.
Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.
Drain and discard marinade. Grill steak, over medium high heat for 7-9 minutes on each side or until meat reaches desired doneness. Let rest for 10 minutes before slicing.
Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias. Split Loaf, brush a bit of oil on the inside, and grill for about 1 minute until warm and slightly toasted. Mix together the Kikkoman Sriracha Sauce and mayonnaise, and smear onto the toasted bread. Compose your sandwich with sliced steak, arugula, and brie.